Peanut Brittle Cookies

A batch of freshly baked Peanut Brittle Cookies with a golden-brown color and a crisp, caramelized texture. The cookies are studded with crunchy peanut brittle pieces, giving them a sweet and nutty flavor. Some cookies are stacked, while others cool on a wire rack. They are arranged on a rustic wooden table, accompanied by whole peanuts, a small dish of caramel, and broken pieces of peanut brittle. Warm, natural lighting enhances the cozy, homemade feel.

Peanut Brittle Cookies

For peanut lovers, these Peanut Brittle Cookies are the perfect treat! A delicious combination of sweet and nutty flavors, with a slight whiskey kick for an unforgettable taste.
Portions:16
Preparation Time: 15 minuten
Cooking Time:15 minuten
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Equipment

  • Baking sheets, Parchment paper or silicone baking mats, Saucepan, Large bowl, Wire rack

Ingrediënten

  • 1 cup 112 g dry-roasted peanuts
  • 2 tablespoons 28 g nondairy butter
  • 2 tablespoons 30 ml water
  • 1 cup plus ¼ cup 176 g Sucanat, divided
  • ¼ teaspoon fine sea salt
  • ½ cup 128 g creamy or crunchy natural peanut butter
  • ¼ cup 60 ml whiskey
  • 2 tablespoons 30 ml plain soy or other nondairy milk
  • 2 teaspoons pure vanilla extract
  • 1 cup 120 g light spelt flour
  • ½ cup 39 g quick-cooking oats, finely ground
  • 1 teaspoon baking powder

Instructies

  • Line two baking sheets with parchment paper or silicone baking mats.
  • In a small saucepan, combine the peanuts, butter, water, and ¼ cup (48 g) of Sucanat.
  • Heat over medium-high heat, bringing to a low boil.
  • Cook for about 4 minutes, stirring constantly, until the peanuts color and the liquid reduces.
  • Remove from heat and cool for a few minutes.
  • Transfer the mixture to a large bowl and break apart any hardened pieces.
  • Add the remaining 1 cup (128 g) Sucanat, salt, peanut butter, whiskey, milk, and vanilla.
  • Stir until emulsified.
  • Stir in the flour, ground oats, and baking powder.
  • Divide the dough into 16 portions, about 2 tablespoons (42 g) each.
  • Place the dough portions on the baking sheets, flattening each cookie to your desired thickness.
  • The cookies won’t spread during baking.
  • Refrigerate the dough for 1 hour.
  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the cookies for 15 minutes, or until the edges are golden brown.
  • Let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

Notes / Tips / Wine Advice:

Serving Tip:
Enjoy these Peanut Brittle Cookies with a glass of iced tea or your favorite coffee for a crunchy, sweet snack. They’re also perfect for holiday gifting!
Wine Advice:
A nutty dessert wine like a Tawny Port or a rich, smooth Chardonnay would be an excellent match for these cookies, enhancing their peanut and whiskey flavors.

Nutritional Information

Calories: 180 kcal | Carbohydrates: 20 g | Protein: 4 g | Fat: 10 g | Fiber: 2 g | Sugar: 8 g | Salt: 0.05 g
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Recipe Category Coockies / Biscuit / Dessert
Country International
Season: All seasons
Diets Gluten Free / Lactose Free / Nut free / Vegan
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